The effect of PGase and Arg modification assisted by ultrasonic pre-treatment on the emulsifying properties of egg yolk

LONG Tingting, LUO Yimeng, PENG Qinyan, WANG Han, XU Shijun, YE Jinsong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 196-204.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 196-204. DOI: 10.13995/j.cnki.11-1802/ts.044340

The effect of PGase and Arg modification assisted by ultrasonic pre-treatment on the emulsifying properties of egg yolk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 196-204 https://doi.org/10.13995/j.cnki.11-1802/ts.044340

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